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. 2018 Dec 5;10(12):1923. doi: 10.3390/nu10121923

Figure 5.

Figure 5

Total phenolic content (mg Gallic acid/g) and radical scavenging activity on the DPPH radical of breads. Control bread; 5% SFP, 10% SFP, and 15% SFP: bread produced with 5, 10, and 15 g salmon fish powder/100 g wheat flour (n = 3 ± standard deviation). a–c Values with different superscript letters differ significantly (p < 0.05).